Developed by the experienced pizza cook Per Miljkovic-Bangert (AKA Bagerkokken). This recipe is an absolute must-try for any pizza lover!

Made by: Bagerkokken



  • 166g Tipo 00
  • 166g water (25 degrees Celsius)
  • 1,3g dry yeast

Main dough

  • 333,3g poolish
  • 388g water
  • 692g Tipo 00
  • 22g salt



Day 1 – Poolish

  1. Mix water and dry yeast in a bowl.
  2. Add flour and mix it using your fingers, until the dough is assembled.
  3. Leave the mixture covered in a closed container at room temperature for 1 hour.
  4. Let the mixture rest in the fridge for 20-24 hours.



Day 2 – The Main Dough

  1. Take the poolish out of the fridge and leave it at room temperature for 1 hour.
  2. Mix water, poolish and flour.
  3. Knead the dough for 5 minutes (slow pace).
  4. Let the dough rest for 10 minutes.
  5. Add salt and knead the dough for additional 5 minutes (medium pace). The dough should now be smooth and blank.
  6. Put the dough in an oiled container and let it bulk ferment for 1 hour at room temperature.
  7. Place the dough on a flour covered surface and split it into desired sizes (recommended 230-245 g).
  8. Shape and tighten the dough into balls and put them into a closed container/dough box. Let them rest in the fridge for approx. 24 hours.
  9. The pizza dough is now ready to use and can be baked directly from cooling.
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